Grandma Elli's Pancake

This is a Finnish-style pancake which is baked in the oven. It's so easy to make: you just mix everything together and bake it as a single layer in the oven. This particular recipe has more butter and sugar than most of the pancake recipes (which make it taste so much better! They will also give the pancake a really crispy surface with the taste of browned butter). It is also quite soft under the crisp top layer so don't be fooled by it and think it's still raw. It should be left to cool slightly before cutting it, so that the insides firm up a little.

The recipe was written by my grandma inside the back cover of her cookbook. It was labelled just as "Pancake". I've only changed the recipe by adding that optional cardamom. The cookbook had a brown cover, but I can't remember the name of it (but anyway, it doesn't matter as the recipe isn't from that book). It was already back then breaking to pieces. I wonder if we still have it.

Other pancake recipes:
Fluffy Cottage Cheese Pancakes with Honey&Butter Cornflakes
Saffron Pancake from Gotland
Japanese Soufflé Pancakes
Finnish Spinach Pancakes

Grandma Elli's Pancake
Author: Tuulia / Kitchenfoxtales     Preparation Time: 5 min     Cooking time: 30 min
Servings: 6 large pieces     Calories per serving*: 225 kcal

Makes 20 x 30 cm sized thick pancake. The recipe is adapted from one my grandma had written inside the back cover or her cookbook. I've given the amounts by volume also, as it's handy to have them if you are at the summer cottage and don't have access to your kitchen scales.

Ingredients:

• 180 g (~300 ml) all-purpose flour
• 30-45 g (~35-50 ml) sugar
• 1 tsp vanilla sugar or 1/4 tsp vanilla extract
• 1 tsp baking powder
• 1/2-1 tsp salt
• (1-2 tsp ground cardamom)
• 500 ml milk
• 1 egg
• 35 g (2,5 Tbsp) melted butter

Instructions:

1. Heat up the oven to 225-250 C. Line a baking pan with baking paper.
2. Stir all dry ingredients together.
3. Add about half of the milk and stir until even. Add the rest of the milk, the egg and cooled melted butter and stir even.
4. Pour to the prepared pan and bake for about half an hour or until cooked and golden brown.
5. Let cool a while. Serve while warm with sugar, berries or jam.

Adapted from Grandma Elli's handwritten recipe.
*Nutritional information is based on average values and is a rough estimate.

Elli-mummun pannukakku
Tekijä: Tuulia / Kitchenfoxtales     Valmisteluaika: 5 min     Kypsennysaika: 30 min
Annokset: 6 isoa palaa    Energiasisältö per annos*: 225 kcal

Resepti on muokattu mummuni ohjeesta, jonka hän oli kirjoittanut keittokirjansa takalehdelle otsikolla "Pannukakku". Allekirjoittamistani määristä tulee n. 20x30 cm kokoinen pannukakku. Jos haluat tehdä koko uunipellin kokoisen, tuplaa määrät.

Ainekset:

• 180 g (~3 dl) vehnäjauhoa
• 30-45 g (~2 rkl-1/2 dl) sokeria
• 1 tl vaniljasokeria tai 1/4 tl vaniljauutetta
• 1 tl leivinjauhetta
• 1/2-1 tl suolaa
• (1-2 tl kardemummaa)
• 5 dl maitoa
• 1 kananmuna
• 35 g sulatettua voita

Valmistusohjeet:

1. Esilämmitä uuni 225-250 asteeseen. Vuoraa n. 20 x 30 cm kokoinen syvempi uunipelti (tai uunipannu) leivinpaperilla.
2. Sekoita kuivat ainekset keskenään.
3. Lisää maito ja sekoita tasaiseksi. Lisää muna ja sulatettu, jäähtynyt voi ja sekoita.
4. Kaada taikina uunipannulle ja paista uunin keskitasolla noin puoli tuntia tai kunnes pannukakku on kypsä ja kullanruskea.
5. Anna jäähtyä hetki uunista ottamisen jälkeen. Tarjoile lämpimänä sokerin, marjojen tai hillon kanssa.

Lähde: Elli-mummun käsin kirjoitettu resepti
*Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.

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